This Recipe is Featured In:

Tags:

Leave a Review

Reviews

The sauce was too strong! I rinsed the dish with water, and it tasted much better, I am no wimp when it comes to flavor, but that was a LOT of hoisin. Maybe they meant 7 teaspoons? I even used 9 oz of noodles and added twice the veggies! Noone in my family enjoyed the dish.

I really loved the favors in this salad. I used my grill pan and used some ginger garlic paste and some fresh ginger, but otherwise stuck to the recipe.
I would make it again but maybe a half portion as it Makes a lot.

I did not think this
recipe was
impressive at all.
It was pouring down
rain, so I broiled
the veggies instead
of grilling. I made
the amount of sauce
called for, but
lessened the amount
of lime zest. My
husband and I agreed
that the eggplant
and mushrooms were
both mushy, and the
snow peas were not
enough to contrast
it. It would be
improved with some
crunchier veggies.
My husband liked the
sauce, but I thought
is was unoriginal
and kind of flat.
The one redeeming
quality was that it
was on the table 45
minutes after I
started it. Still,
I don't think I'll
make this one again.

Fantastic weeknight meal. No grill so I stir-fried those veggies with some tofu and soy sauce and saved some scallions to sprinkle on top. Also, I used buckwheat soba which seemed a little heartier. Seems foolproof...

Everyone in our family liked this dish,
including our 17-month-old son! We made
the following modifications to the recipe:
baked the eggplant slices instead of grilling;
used a package of extra-firm tofu cubed
and stir-fried in the sesame oil instead of
the mushrooms; omitted the grated lime peel
from the sauce. While the eggplant was
baking at 425-degrees, I sauteed the tofu.
When the tofu was almost done, I added
half the sauce and the sliced green onions
to the wok. This helped give the tofu some
flavor. Then I added the eggplant to the
wok, and after draining the noodles and
snap peas, I added the second half of the
sauce to the noodles, mixing it in. Finally, I
mixed everything together. We thought it
was a great dish.

I've made this twice, both times with shrimp and without eggplant. Prepared entirely on the stove. The first time I used the juice and minced peel of two limes which, as much as I like lime, was too much. One lime the second time was just right. Might have gone a little overboard (a touch more than the recipe calls for) with the hoisin sause the first time. Had about the right amount of sauce after letting the mixture set few minutes prior to adding the shimp and serving.

It was really tasty, and easy to make. As far as extra sauce goes, who can't usse extra sauce? It's got a grea flavor and can compliment any extra dish. I'm curious why you rated it with 2 forks because it had too much sauce?